Cheese Pierogi

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Cheese Pierogi

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Ingredients

Adjust Servings:
Cheese and Onion Filling
2 cups Cottage Cheese Can also use Farmer's Cheese
2/3 teaspoon Sea Salt
2 tablespoons Unsalted Butter
1/2 cup Spanish Onion chopped
1/4 teaspoon Freshly Ground Black Pepper
Pierogi Dough
6 whole Eggs
3 tablespoons Sour Cream
1/3 cup Unsalted Butter softened to room temperature
3/4 teaspoon Sea Salt
6 1/3 cups All Purpose Flour
Pierogi Saute
4 tablespoons Butter
Cuisine:

Pierogi (which is the plural form of the Polish word, pieróg) are one of many great dishes from Poland. Pierogi are the national foods of Poland and are versatile and delicious. It's basically a stuffed noodle that is boiled, then sautéed (usually in butter).

  • 90 minutes
  • Serves 10
  • Medium

Ingredients

  • Cheese and Onion Filling

  • Pierogi Dough

  • Pierogi Saute

Directions

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Pierogi (which is the plural form of the Polish word,  pieróg) are one of many great dishes from Poland.  Pierogi are the national foods of Poland and are versatile and delicious. It’s basically a stuffed noodle that is boiled, then sautéed (usually in butter).

There are many, possibly infinite, combinations of fillings for Pierogi. My all-time favorite is the cheese and onion. Cheese and onion pierogi are a Pawlik family traditional dish we have on Christmas. I remember my Grandmother making these and she has passed that tradition down.

 

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Steps

1
Done

Beat the eggs and add the salt together in a large mixing bowl.

2
Done

Add sour cream and softened butter, mix into the eggs until smooth.

3
Done

Add the flour, 1 cup at a time, kneading it until the dough is pliable. The dough should be slightly gooey.

4
Done

Knead the dough on a lightly floured surface until firm and smooth, add a small amount of flour as required to get a smooth texture.

5
Done

Cover the dough and set aside while the filling is prepared.

6
Done

Prepare the filling by melting 2 tablespoons of butter in a saute pan, then season (with salt and pepper) and cook the onions over medium-low heat until they are softened, about 4-5 minutes.

7
Done

Add the farmer's cheese or cottage cheese to the onions and season with the remaining salt and pepper. Cook until warm, then remove from heat.

8
Done

Flour the table. Divide the dough in half, then roll out one-half to 1/8 inch thickness. Cut into 3-inch rounds using a circle cutter.

9
Done

Spoon filling onto each circle and then fold each one in half, pinching the edges to seal the pierogi. If the pierogi does not seal, use a few drops of water along the edges to help the pierogi seal.

10
Done

Drop each completed pierogi into the boiling water for about 3 to 5 minutes. They should float to the top when done. Remove to a colander to drain. Do NOT overcrowd your pot.

11
Done

In a frying pan melt some butter, and fry each side of the pierogi, until browned. It will take about 4 tablespoons of butter to cook all 24 pierogi.

Brian

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